Using the glass carafe from David's Tea, I scooped two perfect spoons of Josephine Earl Grey tea from the John Ward Fine Coffee shop into the bottom. I boiled water and poured enough to soak the leaves and let them steep for a few minutes after swirling the water around. Next, I filled the carafe with cold water, added 3-4 pumps of Starbucks vanilla syrup and put the carafe in the fridge for a few hours. After, I used 3/4 cup Kootenay Meadows organic 1% milk along with 1/4 cup of the cooled tea. Add some ice cubes and voilà!